Chinese Hokkaido Toast
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Mix the Chinese ingredients, knead the dough, put it in the refrigerator, and ferment for 18 hours.
2. The fermented dough is twice as big as before, take it out of the refrigerator and warm it up for later use.
3. Tear the middle seed dough into small pieces, put it into the bread machine together with the main ingredients, and start the kneading program.
4. After the kneading process is over, the dough will rise to twice its size (the dough will be very soft, don't doubt that you put too much water, this is right).
5. Take out the dough and divide it into three evenly. Let it relax for 15 minutes (you can put some oil on your hands or wear disposable gloves if the dough is too sticky to operate).
6. Roll out the loosened dough into long strips.
7. Fold in half on both sides.
8. Roll up from bottom to top.
9. Make all three and put them in a toast box.
10. Put a bowl of hot water in the oven, start the oven fermentation mode, and put the raw embryos to ferment for 50 minutes.
11. The raw embryo is fermented until the mold is 8 minutes full and taken out, and the surface is brushed with a layer of egg liquid.
12. Preheat the oven to 180 degrees, and bake the lower layer for 40 minutes. After the color is satisfied, cover with tin foil halfway to avoid over-coloring.
13. The baked toast is unmolded and placed on the grill to cool.
14. Just slice it when you eat it and it's very soft.
15. Spread the homemade jam, and a simple and nutritious breakfast is complete π.
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